Crunchy Buffalo Chicken Salads with Bacon and Spicy Ranch.

You’re also the best because it’s Monday and I’m stereotypically bringing you a salad, but it’s only because I want pizza. Buffalo chicken pizza, to be exact. Shocker. We’ve still been eating it pretty much every single weekend so the whole thing is just overflowing into every other dish I make.

Also, it’s sort of imperative that we eat buffalo chicken salads on this Monday because… we’ve still been eating the the pizza pretty much every single weekend. Like, both days. Like, Saturdays and leftovers on Sundays. And sometimes, leftovers for breakfast. So I guess that is three times per weekend? #bikiniseason

We all know that I’m a fan of salads without vegetables and this is no exception. In my opinion, the next best thing to salads without vegetables are salads with CRUNCHY things, like chicken fingers. Essentially, chicken nuggets on a salad. With cheese. And bacon.

Obviously you could leave those things off and health this situation up a bit. But, um, why would you want to?

The crazy thing is that I’m not really into ranch dressing… or any type of salad dressing if we’re being honest. It’s never helped with my dislike for vegetables and I think it’s actually hindered the process of learning to enjoy them. I do love some oil and vinegar though. But I also like a little drizzle of ranch or blue cheese when I make buffalo chicken pizza as I feel that it… completes the flavor, if you will. So I find that a teeny drizzle goes a long way here, and if you finish it with some extra buffalo wing sauce, you don’t need anything else. It’s spot on.

Directions:

Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top, spraying it with nonstick spray.

Sprinkle chicken with salt and pepper. In a bowl, whisk together egg whites and buffalo wing sauce. In another bowl, stir together panko, breadcrumbs, onion powder and flour. Dip each piece of chicken into the egg white mixture, then into the breadcrumbs, pressing gently to adhere. Place on the wire rack. Give the chicken a spritz with nonstick spray or olive oil, then bake for 20-25 minutes.

To make the dressing, whisk together the ranch, blue cheese and buffalo wing sauce.

To assemble the salads, combine lettuce, carrots and snap peas in bowls or on plates. Season lightly with salt and pepper, then toss. Top with an equal amount of chives and green onions, then add chicken on top. Cover in gorgonzola and bacon, then drizzle with the dressing. Eat!

Hi There
Im in Australia and we don’t have much Buffalo Wing Sauce here. Can you recommend a brand I can buy online? I have never tried it before :S
Thanks
Jaime

If you have Franks hot sauce they also make a wing sauce. Its what I always use!

Thanks Trish. Pretty sure ive never seen Franks hot sauce. Its very different over here! I have just found a great website http://www.usafood.com.au that have a whole heap of American ingredients. Ive ordered Franks Buffalo Wing sauce, a Pulled Pork Sauce and Dixie Chicken Coating. Cant wait to try all this stuff!! I think im going to make Pulled Pork Sandwiches this weekend with Apple Coleslaw yummmm!!!

Oh my goodness this looks so yummy! I recently made some buffalo chicken sandwiches and had left over buffalo sauce and I wasn’t sure what to do with it. I think I’ll use it to make this salad. Thanks for sharing. :)

This looks amazing. I don’t make nearly enough buffalo chicken dishes at home.

Making your own fruit salad is not hard; you just need to prepare its ingredients. And the ingredients used are neither extinct nor hard to find, you can just whip out your wallet and make the march to the nearest grocery store…

What a delicious looking salad! I love main dish salads all through the year but especially now as it gets (hopefully) warmer out!

Made this tonight. My boyfriend is ready to kiss my feet – and I think it’s darn tasty too. Baked breaded chicken was a big hit – I discovered I only had 1/2 c panko, so I crushed up some multigrain tortilla chips into crumbs and used 1/2 c of that. Still good!

Your three most recent buffalo chicken posts have been teasing me all month! I’ve finally caved and made my own buffalo burgers this week which were inspired by this most recent salad. Thanks for so much for the constant inspiration!

Mexican hot sauce typically focuses more on flavor than on intense heat. Chipotles are a very popular ingredient of Mexican hot sauce and although the sauces are hot, the individual flavors of the peppers are more pronounced. Vinegar is used sparingly or not at all in Mexico but some sauces are high in vinegar content similar to the American Louisiana-style sauces. Some hot sauces made in Mexico may include using the seeds from the popular achiote plant for coloring or a slight flavor additive. *

I ate this so fast last night I literally forgot to take a picture. And by the time I thought about it, my husband and his friend had finished theirs too. My husband consoled me by saying “Oh we’re going to make this again.”

Just wondering if you have to put the blue cheese dressing in not a fan of blue cheese but will be making this soon

The main dish is usually the heaviest, heartiest, and most complex or substantive dish on a menu. The main ingredient is usually meat or fish; in vegetarian meals, the main course sometimes attempts to mimic a meat course…^.

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Hi! I made this for dinner tonight and it was AWESOME. A delicious and very filling salad and even the bf approved of this entree salad! I substituted green beans for the beans and forgot the bacon (oops…had lots of bacon in my chili this weekend so I’ve had my bacon fix!), but it was delicious. The green onions and chives gave it an extra crunch. YUM! Will be keeping in mind…and this recipe is easy for me to whip up in the future without following a recipe step by step..win!